Parlsey and mint pesto

1/2 cup whole almonds
1 small clove garlic, peeled
1/2 tsp salt
1 cup packed fresh Italian parsley leaves
1/2 cup fresh mint leaves
1/2 cup fresh basil leaves
1/3 cup extra-virgin olive oil
1 and 1/2 T. crumbled ricotta salata cheese
1/4 tsp. freshly ground pepper.

Preheat oven to 350 degrees. Spread almonds on a baking sheet; bake 8-10 minutes, or until fragrant and golden. Let cool.

Place garlic, salt, almonds, parsley, mint, basil and olive oil in a food processor and whirl until blended. Transfer to a bowl.

Stir in ricotta salata and pepper; can be stored in the refrigerator, covered, for several days topped with a film of olive oil.

Delicious as dressing on a new potato salad; cook small red potatoes, toss with the pesto when warm, along with 2 stalks thinly sliced celery, 1/4 cup grated ricotta salata, 2 T. olive oil and 2 T. red wine vinegar, salt and pepper.

Warm Potato Salad

For the dressing:

1 tablespoon white wine vinegar or sherry vinegar

1 tablespoon freshly squeezed lemon juice

Salt to taste

1 teaspoon Dijon mustard

1 small or medium garlic clove, minced or pureed

1/3 cup extra virgin olive oil, or for a low-fat dressing use 1/4 cup low-fat yogurt or buttermilk and 2 tablespoons extra virgin olive oil

For the salad:

1 1/2 pounds Yukon gold, fingerling or red bliss potatoes

Salt and freshly ground pepper to taste

2 to 4 tablespoons finely chopped red onion (to taste), rinsed with cold water and drained

2 tablespoons chopped flat-leaf parsley

2 ounces soft goat cheese

2 to 3 sage leaves, cut in thin slivers (optional)

1. Make the dressing. Whisk together the lemon juice, vinegar, mustard, salt, pepper, and garlic. Whisk in the olive oil or the yogurt and olive oil. Taste and adjust seasonings, Set aside.

2. Scrub the potatoes and cut into 3/4-inch dice if large. If using fingerlings cut in 3/4 inch slices. Steam above 1 inch of boiling water until tender but not mushy, about 10 to 12 minutes. Remove from the heat and toss while hot in a bowl with salt and pepper to taste, the onions, parsley, goat cheese, and the dressing. Sprinkle the sage over the top and serve.